Veal & Vegetable Pizza Pockets

Prep time: 10min
Total time: 65min
Makes: 8
2 tbsp
Olive oil
30 mL
12 oz
Veal scallopini, chopped into 1/2-inch pieces
340 g
1/2 tsp
Salt
2 mL
1/2 lb
sliced white mushrooms (about 3 cups/750 mL)
250 g
1 1/4 cups
1 large red bell pepper, chopped
300 mL
1 cup
1 onion, chopped
250 mL
1/2 cup
Chopped fresh basil
125 mL
1 ball
Compliments Pizza Dough, thawed
650
2 cups
Shredded Fontina cheese (about 5 1/2 oz/156 grams)
500 mL
3 cups
Sensations by Compliments Sweet Basil Marinara Pasta Sauce
750 mL
calories
450
fat
17 g
saturated fat
7 g
carbs
51 g
sugar
11 g
protein
24 g
cholestrol
65 mg
fibre
5 g
sodium
1880 mg

Directions

  1. Heat half the oil in a large skillet set over high heat. Add veal and salt; sauté for 1 to 2 minutes or until just cooked through. Transfer to a plate.

  2. Heat remaining oil in the same skillet. Add mushrooms, peppers and onions and sauté for 5 to 8 minutes until lightly golden. Toss with veal and cool to room temperature; stir in basil.

  3. Preheat oven to 450°F (230°C). Divide dough into 8 equal portions and roll each to 1/4-inch thick and about 5-inch (13 cm) rounds on a lightly floured surface. On half of each round, leaving a 1/2-inch (1 cm) border, top evenly with veal and vegetable mixture, 2 tbsp (30 mL) sauce and 1/4 cup (60 mL) cheese.

  4. Gently fold dough over the filling and seal the edges. Cut 2 slits on top and bake on a greased prepared baking sheet for 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes.

  5. Heat remaining tomato sauce in a small saucepan set over medium heat until simmering and serve with pizza pockets

Tip

This recipe is an excellent source of vitamin A,C and an excellent source of iron and calcium